This colourful salad pairs perfectly with different grilled chicken, pork, shrimp or fish and can be made ahead of time to bring out the nutty, sweet and spicy flavours. Leftovers can be served as a salsa with tortilla chips then next day.
Vegetable fried rice is a colourful dish to serve along side many different versions of chicken fingers. The key to getting the rice to crisp up is frying it cold from the fridge.
Quinoa is that super grain with lots of protein that keeps well in the refrigerator. When I make this salad I usually double the recipe so that after we enjoy it with dinner then I can have it for lunch during the week. In the summer this salad goes well along along side one of your barbeque favourites.